Search Results (13)

Colombian palm wine is a traditional fermented beverage produced from the sap of Attalea butyracea, whose microbiota and biochemical features remain poorly characterized. A comprehensive analytical framework was applied to palm wine samples from three Andean producers. This included the determination of proximate composition, total phenolic content, and antioxidant activity, alongside a dual microbiological approach: traditional plate counting and high-throughput 16S rRNA/ITS metabarcoding. PICRUSt2 was employed to predict KEGG-based metabolic pathways to elucidate the microbial functional potential. The wines exhibited a low pH (3.35–3.65), a variable ethanol content (1.62–8.40 g/L), high residual sugars, moderate microbial loads, and limited antioxidant activity (as measured using the ABTS and DPPH assays). Analysis using high-throughput sequencing revealed high bacterial community diversity, dominated by Liquorilactobacillus nagelii, Limosilactobacillus fermentum, Limosilactobacillus panis, Lacticaseibacillus casei, and Zymomonas mobilis alongside the yeast Saccharomyces cerevisiae. Functional profiling revealed a significant enrichment in metabolic pathways related to carbohydrates, amino acids, and cofactors/vitamins, as well as xenobiotic biodegradation and metabolism. These findings provide the first integrated microbiological and physicochemical characterization of Colombian palm wine and highlight its biotechnological potential. Full article

The study aimed to identify potential sources of novel probiotic yeasts exhibiting health-promoting properties. A combination of metabarcoding analysis and cultural methods was employed to investigate and isolate yeasts from various sources, including rice wine, palm wine, fermented shrimp paste at different stages of natural fermentation, and lychee peels. The two analytical methods revealed distinct yeast profiles, and each source exhibited a unique composition of yeast species. Through metabarcoding and cultural methods, it was demonstrated that lychee peels harbored a greater diversity of genera compared to other sources. The evaluation of the probiotic properties of yeasts revealed that lychee peel yielded the highest proportion of isolates with potential probiotic activity (53.33%), followed by palm wine (25%), fermented shrimp paste (10%), and rice wine (9.09%). Moreover, yeast isolates with health-promoting properties as evaluated in this study, including Starmerella meliponinorum L12 and Pichia terricola L9 from lychee peels, demonstrated notable antioxidant activity and cholesterol-reducing properties, respectively. These findings represent the first report providing initial insights into the influence of yeast sources and serve as a guideline for the targeted selection of yeasts with specific probiotic and health-promoting attributes. Full article

Since its origins, the debate on the interaction between religions and psychoactives has been strongly influenced, both positively and negatively, by prejudices, policies, fashions and trends that had little to do with scientific research. Stigma and exaltation in different historical moments have equally characterized the study of the presence and use of so-called entheogens in the different declinations of the shamanic phenomenon around the world. This article attempts to shed light on the various trends regarding the state of the art, providing new epistemological elements on the basis of an ethnographic investigation among some Indigenous peoples of India. The production of alcoholic beverages (fermented and distilled, but sometimes in combination with other psychoactive or hallucinogens among the starters) is a fundamental trait of the aboriginal (ādivāsī) cultures of the Indian subcontinent. Not immune from an attempt at political instrumentalization, which occurred both in the colonial period and in the contemporary era, the discourse on the natural production of these sacred substances is today the key to understanding indigenous ontology and its traditional idea of sustainability. Far beyond the mere documentation of the induction of altered states of consciousness, this investigation involves the discovery of local pharmacopeias, as well as principles of fermentation and food preservation. Full article

The mechanisms by which alcohol, alcoholic beverages, and their de-alcoholized derivatives affect animal physiology, metabolism, and gut microbiota have not yet been clarified. The polyphenol, monosaccharide, amino acid, and organic acid contents of four common alcoholic beverages (Chinese Baijiu, beer, Chinese Huangjiu, and wine) and their de-alcoholized counterparts were analyzed. The research further explored how these alcoholic beverages and their non-alcoholic versions affect obesity and gut microbiota, using a high-fat diet bee model created with 2% palm oil (PO). The results showed that wine, possessing the highest polyphenol content, and its de-alcoholized form, particularly when diluted five-fold (WDX5), markedly improved the health markers of PO-fed bees, including weight, triglycerides, and total cholesterol levels in blood lymphocytes. WDX5 treatment notably increased the presence of beneficial microbes such as Bartonella, Gilliamella, and Bifidobacterium, while decreasing Bombilactobacillus abundance. Moreover, WDX5 was found to closely resemble sucrose water (SUC) in terms of gut microbial function, significantly boosting short-chain fatty acids, lipopolysaccharide metabolism, and associated enzymatic pathways, thereby favorably affecting metabolic regulation and gut microbiota stability in bees. Full article

Chagas disease (CD) remains endemic throughout many regions of Colombia despite implementing decades of vector control strategies in several departments. Some regions have had a significant decrease in vectorial transmission, but the oral ingestion of Trypanosoma cruzi through consumption of contaminated food and drink products is increasingly described. This form of transmission has important public health relevance in Colombia due to an increase in reported acute CD cases and clinical manifestations that often lead to significant morbidity and mortality. Oral CD in Colombia has been associated with the consumption of contaminated fruit juices, such as palm wine, sugar cane, or tangerine juice and water for consumption, or contaminated surfaces where food has been prepared. Another interesting route of oral transmission includes ingestion of unbeknownst infected armadillos’ blood, which is related to a traditional medicine practice in Colombia. Some earlier reports have also implemented consumption of infected bush meat as a source, but this is still being debated. Within the Amazon Basin, oral transmission is now considered the principal cause of acute CD in these regions. Furthermore, new cases of acute CD are now being seen in departments where CD has not been documented, and triatomine vectors are not naturally found, thus raising suspicion for oral transmission. The oral CD could also be considered a food-borne zoonosis, and odoriferous didelphid secretions have been implemented in contaminating the human dwelling environment, increasing the risk of consumption of infectious metacyclic trypomastigotes. In this article, we will discuss the complex transmission dynamics of oral CD in Colombia and further examine the unique clinical manifestations of this route of infection. New insights into the oral transmission of Trypanosoma cruzi are being discovered in Colombia, which can help bring increased awareness and a better understanding of this neglected tropical disease to reduce the burden of CD throughout Latin America. Full article

Oil exploitation, drilling, transportation, and processing in refineries produces a complex mixture of chemical compounds, including polycyclic aromatic hydrocarbons (PAHs), which may affect the health of populations living in the zone of influence of mining activities (PZOI). Thus, to better understand the effects of oil exploitation activities on cytogenetic endpoint frequency, we conducted a biomonitoring study in the Hitnü indigenous populations from eastern Colombia by using the cytokinesis micronucleus cytome assay (CBMN-cyt). PAH exposure was also measured by determine urine 1-hydroxypyrene (1-OHP) using HPLC. We also evaluated the relationship between DNA damage and 1-OHP levels in the oil exploitation area, as well as the modulating effects of community health factors, such as Chagas infection; nutritional status; and consumption of traditional hallucinogens, tobacco, and wine from traditional palms. The frequencies of the CBMN-cyt assay parameters were comparable between PZOI and Hitnü populations outside the zone of influence of mining activities (POZOI); however, a non-significant incremental trend among individuals from the PZOI for most of the DNA damage parameters was also observed. In agreement with these observations, levels of 1-OHP were also identified as a risk factor for increased MN frequency (PR = 1.20) compared to POZOI (PR = 0.7). Proximity to oil exploitation areas also constituted a risk factor for elevated frequencies of nucleoplasmic bridges (NPBs) and APOP-type cell death. Our results suggest that genetic instability and its potential effects among Hitnü individuals from PZOI and POZOI could be modulated by the combination of multiple factors, including the levels of 1-OHP in urine, malnutrition, and some traditional consumption practices. Full article

Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit’s composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation. Full article

Traditional beers, such as palm wine, kombucha and others, are notable beverages consumed all over the globe. Such beverages historically contribute to food security on a global scale. Umqombothi is a South African traditional beer nutritionally packed with minerals, amino acids, B-group vitamins and much-needed calories. As a result, the production and consumption of this traditional beverage has been an integral part of South African’s social, economic and cultural prosperity. Unfortunately, difficulties in bioprocessing operations have limited its availability to household and small-scale production. It is at these micro-production scales that poor hygiene practices and the use of hazardous additives and contaminated raw materials continue to increase, posing serious health risks to the unassuming consumer. This study provides an overview of the processing steps and underlying techniques involved in the production of umqombothi, while highlighting the challenges as well as future developments needed to further improve its quality and global competitiveness with other alcoholic products. Full article

A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine and the local beers pito and brukutu. The bacteria genera, namely Bacillus, Escherichia, Lactobacillus, Staphylococcus, and Streptococcus, were detected in all nine beverages. On the contrary, this survey resulted in finding that the genera Saccharomyces, Aspergillus, Candida, and Penicillium were the eukaryotic microorganisms isolated in all beverages. The occurrence of fungal isolates, which can be responsible for producing mycotoxins, is a concern and shows the need for post-production tests. Overall, there is a low prevalence of bacteria associated with hygiene, especially the Escherichia genus in alcoholic beverages such as palm wine, pito and burukutu, which may be due both to a low acidity and high ethanol content. However, the prevalence of hygiene indicator genera was higher in nonalcoholic drinks, probably because of incorrect practices during processing. The magnitude of the production and sales of unregulated local beverages in Nigeria has reached the stage where significant regulation and food safety standards are required to safeguard public health. An opportunity exists to monitor and characterize the microbial flora of the artisanal beverages using molecular methods at all stages of production and storage. Full article

Cassava is majorly processed into gari by smallholders in Southern Nigeria. During processing, large volume of effluents are produced in the pressing stage of cassava tuber processing. The cassava mill effluents are discharged into the soil directly and it drain into nearby pits, surface water, and canals without treatment. Cassava mill effluents is known to alter the receiving soil and water characteristics and affects the biota in such environments, such as fishes (water), domestic animals, and vegetation (soil). This study investigated the potential of Saccharomyces cerevisiae to be used for the treatment of some physicochemical properties of cassava mill effluents. S. cerevisiae was isolated from palm wine and identified based on conventional microbiological techniques, viz. morphological, cultural, and physiological/biochemical characteristics. The S. cerevisiae was inoculated into sterile cassava mill effluents and incubated for 15 days. Triplicate samples were withdrawn from the setup after the fifth day of treatment. Portable equipment was used to analyze the in-situ parameters, viz. total dissolved solids (TDS), pH, dissolved oxygen (DO), conductivity, salinity, and turbidity. Anions (nitrate, sulphate, and phosphate) and chemical oxygen demand (COD) were analyzed using spectrophotometric and open reflux methods respectively. Results showed a decline of 37.62%, 22.96%, 29.63%, 20.49%, 21.44%, 1.70%, 53.48%, 68.00%, 100%, and 74.48% in pH, conductivity, DO, TDS, salinity, sulphate, nitrate, phosphate, and COD levels respectively, and elevation of 17.17% by turbidity. The study showed that S. cerevisiae could be used for the treatment of cassava mill effluents prior to being discharged into the environment so as to reduce the pollution or contamination and toxicity levels. Full article

Recent analysis of palm wine, a traditional drink fermented mainly by yeasts, revealed the presence of several chemicals that were not products of yeast fermentation. The chemicals included styrene, benzene, trimethyldioxolane, dichloromethane, methylene fluoride, dichloroethanol, benzylisoquinoline and tetraacetyl-d-xylonic nitrile. A review of the concentrations of these compounds in palm wine found that the benzene concentrations in all samples reviewed ranged from 56–343 ppm and were within permissible limits, whereas the styrene values (1505–5614 ppm) in all the palm wine samples evaluated were well over the recommended concentration that is immediately dangerous to life or health. Other chemical compounds evaluated varied according to location or sample source. The concentrations obtained are estimates only and a quantitative study needs to be carried out before the impact of these chemicals on health is evaluated. A search on The PubChem Project, the open chemical database, showed the description, properties and uses of these chemicals. Further searches carried out within other databases like PubMed, Scopus and Google Scholar, using each chemical’s name as a search term, showed possible hazards and adverse health conditions caused by these chemicals, especially styrene, benzene and dichloromethane. The point at which the chemicals are introduced into the drink is still not clear and requires further investigation. The chemicals can be hazardous to humans and there is need to establish and maintain a system that can guarantee permissible levels in the drink. This can be carried out using concentrations of the chemicals that are already known to be immediately dangerous to life or health as a reference point. Full article

A preliminary evaluation of yeast fermented palm wine sourced from Imo State in Nigeria was carried out to establish compounds that contribute to the distinct flavor of the beverage and to determine if the product abundance is affected when the drink is supplemented with Sacoglottis gabonensis. Palm wine samples from two different trees Elaeis sp. and Raphia sp. (pH less than 5) that contain Saccharomyces cerevisiae and other yeast species identified by sequencing the D1/D2 domain of the 26S rRNA genes were used. Evaluation was carried out using high performance liquid chromatography (HPLC), atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) and gas chromatography-mass spectrometry (GC-MS). Samples contained 5.9–11.6, 2.2–7.1, 4.2–43.0, and 4.4–43.7 g/L of acetic acid, lactic acid, ethanol and glucose, respectively. Ethyl acetate, acetic acid and ethanol had the most aroma intensity and an assessment on the yeast metabolome database showed that 23 out of the 31 products detected were present in the database. Addition of Sacoglottis gabonensis supplement to a Raphia sp. palm wine sample showed lower abundance of acetoin, acetic acid, methylpropyl lactate, ethyl octanoate and propyl acetate. We conclude that Sacoglottis gabonensis supplementation could suppress specific compounds during palm wine fermentation. This knowledge could be applied in new product development for the beverage. Full article

The influence of human salivary enzymes on palm wines’ odorant concentrations were investigated by the application of aroma extracts dilution analysis (AEDA) and by the calculation of odour activity values (OAVs), respectively. The odorants were quantified by means of stable isotope dilution assays (SIDA), and the degradation profiles of odorants by human saliva were also studied. Results revealed 46 odour-active compounds in the flavour dilution (FD) factor range of 4-256, and all were subsequently identified. Of the 46 odorants, 41 were identified in the Elaeis guineensis wine, 36 in Raphia hookeri wine and 29 in Borassus flabellifer wine. Among the odorants, the highest FD-factors were obtained from acetoin, 2-acetyl-1-pyrroline and 3-isobutyl-2-methoxypyrazine. Among the 13 potent odorants identified, five aroma compounds are reported here as important contributors to palm wine aroma, namely 3-isobutyl-2-methoxy-pyrazine, acetoin, 2-acetyl-1-pyrroline, 3-methylbutylacetate and ethyl hexanoate. Meanwhile, salivary enzymic degradation of odorants was more pronounced among the aldehydes, esters and thiols. Full article